Chilled Beet Salad

Let's really wake up ho-hum beets by making a salad that's popular not only in the South, but everywhere!

1 (20-ounce) can crushed pineapple in heavy syrup, undrained
1 package (4-serving size) strawberry-flavored gelatin
1 (8¼-ounce) can sliced beets, drained, finely chopped with 1/3 cup liquid reserved
3 tablespoon white vinegar
1 teaspoon prepared horseradish
2 stalks celery, finely chopped

In a medium-sized saucepan, combine the pineapple with its syrup and the gelatin; bring to a boil over medium heat, stirring constantly. Add the remaining ingredients; mix well.
Pour into an 8-inch square baking dish and chill for at least 4 hours, or until set. Serve, or cover and chill until ready to serve.